To make the slaw, in large bowl, combine cabbage, olive oil and lemon juice.
Season with salt and pepper to taste.
Cover and refrigerate.
To make pork cutlets, preheat the oven to 200°F.
Dry cutlets with paper towels and season with salt and pepper.
Place flour, eggs and Panko in 3 separate shallow bowls.
Work with one pork cutlet at a time, dip each cutlet in flour, egg and then Panko, pressing it to adhere.
Heat ½ cup of oil in a large skillet over medium heat until shimmering.
Fry 4 cutlets until crispy and golden brown, about 2 minutes per side. Transfer them onto a plate, lined with paper towel, and place in the warm oven.
Repeat with remaining cutlets.
Serve the pork cutlets right away with red cabbage slaw.